Green Chili Cheeseburger Pasta

For the peppers

1. Turn on the broiler and place a rack 6 inches below the heat.

2. Halve the Anaheim peppers lengthwise and remove seeds.

3. Place peppers cut-side down on a baking tray, rub with oil, and broil until blackened and blistered, 10–12 minutes.

4. Transfer peppers to a zip-top bag, seal, and let steam.

   Then 10 min of waiting

5. Peel off the blackened skin from the peppers and cut into small pieces.

For the crispy topping

6. Melt butter in a skillet over medium heat, add panko, season with a pinch of salt, and stir until golden brown, 3–5 minutes.

7. Immediately transfer panko to a plate to stop cooking.

For the pasta

8. Heat a skillet over medium-high heat with a splash of oil.

9. Add the ground beef, press down into a large patty to maximize browning, and season with salt.

10. Sear until well browned on the bottom, about 3 minutes, then flip and brown the other side.

11. Break the beef into small pieces and cook until no longer pink.

12. Transfer beef to a plate and leave a couple of tablespoons of fat in the skillet.

13. Add diced onion to the skillet and cook until softened, about 5 minutes.

14. Stir in garlic and cook until fragrant, 30 seconds.

15. Add chopped green chilis and cook, stirring, for 2 minutes.

16. Stir in Worcestershire sauce and Dijon mustard.

17. Pour in beef stock, scrape up any browned bits from the bottom, and let simmer until reduced, 3–4 minutes.

18. Reduce heat to low, pour in heavy cream, and bring to a gentle simmer.

19. Stir in the American cheese until completely melted and smooth.

20. Add Pepper Jack cheese a handful at a time, stirring until melted.

21. Add cooked ground beef and rigatoni pasta to the cheese sauce.

22. Stir in reserved pasta water to reach a glossy, creamy sauce consistency.

23. Fold in the diced pickled jalapeños.

24. Serve immediately, topped with the toasted panko and diced dill pickles.